My 3 Favorite recipes Kenya

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52 tribes in Kenya, which extends from the coast to the Rift Valley lakes in the central highlands to the northern desert cuisines in this country are many and varied. There is also a strong Indian influence as a spice merchants started coming to Africa centuries ago and has continued to trade in a range of other products. Here I present three dishes commonly found around Nairobi. two – matoke and mukimo – are Kikuyu traditional dishes from the central highlands, and chapatti from the beach.

chapatti

Ingredients (makes 15-20 chapattis)

½ liter cold water

1 kg flour

salt

sugar

oil

method:

mixing water with flour, add a handful of salt, a little sugar and a bit of oil (oil makes chapatti turn golden when it cooks). Divide the mixture into balls the size of a fist child. Roll out each ball into a flat circle about the size of dinner plate. Fry in very hot, oiled pan chapatti (flat Fry Pan) for about 2 minutes on each side or until golden brown.

Matoke

Ingredients:

plantains (these are green bananas which are starchy and not sweet)

Tomatoes

Cooking Oil

Potatoes

water

Onions

Parsley

Capsicum

salt

method:

Peel plantains and potatoes and drink about half an hour. Meanwhile, fry onions, tomatoes, parsley, pepper and salt. Add potatoes and plantains to roast tomato mixture. Cover with water and add salt to taste (salt also helps soften quickly plantains). Stew over medium heat until the plantains and potatoes are cooked through.

To cook Minji (beans), maharagwe (beans, usually red kidney) and njahi (black beans) follow a similar recipe. Boil the peas or beans for several hours until soft. Fried tomato mash described above, add potatoes and water. Finally add peas or beans and mix over low heat.

Mukimo

Ingredients:

beans (red kidney beans usually)

corn kernel

Onions

Tomatoes

Potatoes

method:

Boil the beans and maize (generally equal amount of beans and maize) until soft, it usually takes several hours. In another pot, cook onions, tomatoes and potatoes until soft. Then add the beans and corn. Now you Githeri Another popular dish Kikuyu (my favorite!). However, to get to mukimo, cooking stew for another 30 minutes before mashing it all together. Mais is difficult to mix so do not worry about the essence stay in one piece. Beans and potatoes will blend easily though.

Some versions of mukimo not use beans ; instead use leafy green vegetables like kale or spinach with potato mashes to make mukimo green.

The amount depends on your taste and how many you are cooking for. general mukimo you want equal amounts of beans, corn and potatoes with onion and tomato simply add a little flavor. Therefore matoke the plantains should be more than potatoes, about 2: 3 ratio. Again tomato fry mix is ​​simply to add flavor so you do not have too much. For wheat chapattis should be two amount of water with sugar and salt to taste.

I would love to hear about your experiences with the Kenyan food – if you have cooked it yourself or be cooked for. Please leave your comments below.

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Source by Tracey A Bell

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